These beans are delicious and are a quick retrieval when you have to exit quickly and need of a portable snack. I make these often as they harbor virtually no work. Packed with nutrients, this one will soon be a favorite.

This is a phenomenal, easy recipe to make a huge batch of refried beans that will freeze extremely well. Just cook, mash, place in plastic containers and you have a wholesome, on-the-go snack that warms up quickly.
​1 pound dried Pinto Beans 1 Onion, chopped4 cloves garlic, minced2 teaspoons ground Cumin2 teaspoons salt1/2 teaspoon Cayenne pepperOptional Add-ins, Such As Ham Bone Or Bacon Strips7 cups WaterSalt And Pepper, to tasteOptional Toppings

Pour dried beans in the slow cooker. Add onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock.

Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.

Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.

Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.